风鹅加工过程中蛋白质分解及其对产品风味的影响  

Study on the proteolysis of dry cured goose and its influenceon flavour in processing period

作　　者：徐为民[1] 匡一峰[1] 徐幸莲[1] 周光宏[1] 荣远德 赵学民 

机构地区：[1]南京农业大学食品科技学院 [2]江苏省扬州馋神食品有限公司,江苏仪征211400

出　　处：《扬州大学学报（农业与生命科学版）》2005年第2期41-43,共3页Journal of Yangzhou University：Agricultural and Life Science Edition

基　　金：江苏省社会发展基金资助项目(BS2002030);江苏省"十五"科技攻关项目(BE2002301)

摘　　要：通过测定挥发性盐基氮(TVBN)、蛋白质小肽、游离氨基酸(FAA)等指标,研究风鹅加工过程中蛋白质分解变化及其对产品风味的影响。结果表明:蛋白质小肽变化不显著,但FAA总量及TVBN值最终达到起始浓度的2～3倍。由于起始浓度较低,产品中TVBN值仅为150mg·kg-1。在现有的风鹅加工工艺条件下,风鹅生产周期较短,蛋白质分解作用总体较弱,对最终产品特征风味贡献有限。<Abstrcat> The proteolysis and its influence on flavour of dry cured goose during process studied. The results indicated that the change of peptide was not significant, but the final value of TVBN and total FAA increased 2～3 times. The final TVBN value was only about 150 mg·kg^(-1), because of its low start concentration. Results revealed that the proteolysis was weaker and its contribution to the characteristic flavor was limited because of the shorter processing period under the modern technology.

关 键 词：风鹅 蛋白质分解 风味 

分 类 号：S879.2[农业科学—畜牧兽医] TS251.55[轻工技术与工程—农产品加工及贮藏工程]